📝 About This Recipe
A true jewel of South African coastal cuisine, this dish marries the smoky, firm flesh of wild-caught Snoek with the vibrant, spicy-sweet aromatics of Cape Malay tradition. The signature apricot jam glaze caramelizes beautifully under the heat, balancing the natural saltiness of the fish with tang and warmth. It is a celebratory centerpiece that captures the soul of the Cape, blending Dutch, Indonesian, and African influences into one unforgettable bite.
🥗 Ingredients
The Fish
- 1.2 kg Fresh or Lightly Salted Snoek (butterflied, skin-on, and patted dry)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Coarse Sea Salt (adjust if fish is pre-salted)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Apricot Glaze
- 150 ml Smooth Apricot Jam (high-quality fruit preserve)
- 50 grams Salted Butter (melted)
- 3 cloves Garlic (very finely minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 tablespoon Apple Cider Vinegar (to cut the sweetness)
- 1/2 teaspoon Dried Chili Flakes (optional, for a subtle kick)
Aromatics and Garnish
- 1/4 cup Fresh Cilantro (Dhania) (roughly chopped)
- 1 whole Lemon Wedges (for serving)
- 1/2 small Red Onion (sliced into thin rings for garnish)
👨🍳 Instructions
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1
If your snoek is frozen, ensure it is completely thawed. Rinse the fish under cold water and pat the skin and flesh extremely dry with paper towels; moisture is the enemy of a good sear.
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2
Preheat your oven to 200°C (400°F) for oven-roasting, or prepare a medium-hot braai (charcoal grill). If using a grill, ensure the grid is clean and well-oiled.
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3
Place the butterflied snoek on a large piece of heavy-duty aluminum foil, skin-side down. Fold the edges of the foil up to create a shallow 'tray' to catch the juices.
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4
In a small saucepan over low heat, combine the apricot jam, melted butter, minced garlic, grated ginger, apple cider vinegar, and chili flakes.
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5
Stir the glaze constantly until the jam has melted and the mixture is smooth and bubbling slightly. Remove from heat and set aside.
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6
Season the flesh of the fish lightly with sea salt and black pepper, then drizzle with the 2 tablespoons of lemon juice.
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7
Using a pastry brush, generously coat the entire flesh side of the snoek with about two-thirds of the warm apricot glaze.
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8
Place the foil-supported fish onto a baking sheet (if using the oven) or directly onto the grill rack. If grilling, close the lid to help cook the thickest parts of the fish.
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9
Roast or grill for 15-20 minutes. At the 10-minute mark, brush the remaining glaze over the fish to create a thick, tacky finish.
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10
The fish is done when the flesh is opaque and flakes easily with a fork, and the glaze is bubbling and starting to char at the edges.
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11
For an extra touch of flavor, turn on the oven broiler (grill) for the last 2 minutes to caramelize the jam into a deep golden-brown crust.
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12
Remove from heat and let the fish rest for 5 minutes. Scatter with fresh cilantro and red onion rings, and serve immediately with extra lemon wedges.
💡 Chef's Tips
Snoek has many fine 'fences' (bones), so always warn your guests to eat carefully. If you cannot find Snoek, a large side of Mackerel or Yellowtail makes an excellent substitute. Always use 'smooth' apricot jam rather than 'chunky' to ensure an even, lacquered finish on the fish. Don't skip the ginger—it provides a crucial aromatic bridge between the sweet jam and the oily fish. If braaiing, place a few bay leaves on the coals for a traditional smoky aroma that permeates the fish.
🍽️ Serving Suggestions
Serve with traditional Cape Malay 'Roosterkoek' (griddled bread) to soak up the apricot butter. A side of fluffy Savoury Rice with turmeric and peas complements the spices perfectly. Pair with a crisp, chilled Chenin Blanc or a dry South African Rosé. A simple green salad with a sharp vinaigrette helps balance the richness of the fish. Roasted sweet potatoes (Patats) mashed with a little cinnamon and butter are a classic accompaniment.